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Peruvian Superfood Chocolate Mousse Recipe
This Peruvian-inspired chocolate mousse is an antioxidant-packed powerhouse loaded with traditional ingredients and adaptogenic properties that is sure to satisfy your sweet tooth.
INGREDIENTS3 cans full-fat coconut milk (refrigerated) ⅓ cup Navitas Organics Cacao Powder 2 tsp. Navitas Organics Gelatinized Maca Powder 2 tsp. honey Sea salt Toppings: 1 pint raspberries Navitas Organics Cacao Nibs (optional) |
DIRECTIONSScoop the thick cream from the top of the canned coconut milk and place in a large bowl or stand-mixer, saving the remaining liquid for another use. Next, using a stand-mixer or a hand-mixer, whip the coconut milk until it becomes light and airy, taking on the consistency of whipped cream. Remove roughly ⅓ of your whipped coconut milk and place it in a separate bowl to the side. Next, add the cacao powder, gelatinized maca powder, honey and a pinch of sea salt. Gently fold ingredients into the mixture with a spatula before whipping again. Once fully combined, scoop your chocolate mousse into individual serving dishes and top with the reserved whipped coconut milk. Top with berries and cacao nibs, and enjoy! Makes 3-4 Servings
Submitted by Megan Faletra | The Well Essentials |
This Peruvian-inspired chocolate mousse is an antioxidant-packed powerhouse loaded with traditional ingredients and adaptogenic properties that is sure to satisfy your sweet tooth.
Ingredients
- 3 cans full-fat coconut milk (refrigerated)
-
⅓ cup Navitas Organics Cacao Powder
-
2 tsp. Navitas Organics Gelatinized Maca Powder
- 2 tsp. honey
- Sea salt
- 1 pint raspberries
-
Navitas Organics Cacao Nibs (optional)
Toppings:
Directions
- Scoop the thick cream from the top of the canned coconut milk and place in a large bowl or stand-mixer, saving the remaining liquid for another use.
- Next, using a stand-mixer or a hand-mixer, whip the coconut milk until it becomes light and airy, taking on the consistency of whipped cream.
- Remove roughly ⅓ of your whipped coconut milk and place it in a separate bowl to the side.
- Next, add the cacao powder, gelatinized maca powder, honey and a pinch of sea salt. Gently fold ingredients into the mixture with a spatula before whipping again.
- Once fully combined, scoop your chocolate mousse into individual serving dishes and top with the reserved whipped coconut milk.
- Top with berries and cacao nibs, and enjoy!